Brownie Recipe: 4 oz unsweetened baking chocolate 1 cup butter 2 cups granulated sugar 2 tsp vanillla extract 4 eggs 1 cup flour Marzipan Swirl Recipe: 1 7 oz tube Odense Almond Paste 1 egg Melt chocolate and butter in a heat proof bowl over bowling water. When melted, add two cups sugar and let cool. Add vanilla extract and beat as you add eggs one at a time. Add 1 cup flour and beat just until mixed. Spray a 9×13 cake pan with non-stick spray and transfer brownie batter to pan. In food processor, mix almond paste and 1 egg. Assemble as shown in video. Bake at 350 degrees for 30-35 minutes. Enjoy!
Filed under Brownies by on Feb 12th, 2011. Comment. 
Ingredients:
3/4 c Rolled Oats
6 oz Chocolate Chips, semisweet
6 tb Butter
1/2 c Brown Sugar
2 lg Eggs
1 ts Vanilla
3/4 c Flour
1/2 c Raisins
1/4 ts Baking Soda
1/4 ts Salt
Directions:
Preheat oven to 325 degrees F.
Sprinkle 2 T of the oats over bottom of greased 9 X 9 X 2-inch baking pan; set aside. In saucepan melt chocolate and butter over low heat; stir constantly.
Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir together flour, remaining oats, raisins, soda and salt; stir into chocolate mixture. Spoon into prepared pan. Bake 30 minutes. Cool; cut into bars.
Filed under Brownies by on Apr 13th, 2010. Comment.
Ingredients:
1 c Chocolate chips
1 c Butterscotch chips
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
1 c Brown sugar; packed
2 ts Vanilla
3 Eggs
1 c Pecans; chopped
Directions:
Preheat oven to 350 degrees F. Butter a 9×13″ pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alternate globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbelize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.
Filed under Brownies by on Feb 27th, 2010. Comment.
Ingredients:
6 oz Chocolate, semisweet
4 ea Egg whites
2/3 c Sugar
1 ts Baking powder
1 ea Icing sugar
1/2 c Hot water
1 ts Vanilla
2/3 c Flour, all-purpose
1 pn Salt
Directions:
In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar.
Filed under Brownies by on Feb 26th, 2010. Comment.
Ingredients:
4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
Directions:
Preheat oven to 375 degrees F. Butter a 12″x8″ pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside. In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.
Filed under Brownies by on Feb 22nd, 2010. Comment.
